Vegan Polish Krupnik Soup

Warm up your soul with Vegan Polish Krupnik Soup, a plant-based take on the classic hearty barley soup that’s brimming with comforting flavors and wholesome ingredients. This recipe features pearl barley, tender potatoes, and a medley of earthy vegetables like parsley root, carrots, and celery, simmered in a fragrant vegetable broth infused with dried marjoram and bay leaves. Fresh parsley and dill add a vibrant, herbaceous finish to this satisfying meal, perfect for cozy dinners or meal prep. With just 15 minutes of prep and a total cook time of 45 minutes, this vegan krupnik soup is an easy, nutritious dish that showcases traditional Polish flavors in a modern, entirely plant-based way. Ideal for anyone craving a warm, gluten-free*, and hearty soup that’s rich in fiber and natural goodness! (*Use certified gluten-free barley if required.)

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 cup Pearl barley
• 2 tablespoons Olive oil
• 1 large Onion, chopped
• 3 Garlic cloves, minced
• 3 medium Carrots, sliced
• 1 medium Parsley root, sliced
• 2 Celery stalks, sliced
• 2 medium Potatoes, diced
• 8 cups Vegetable broth
• 1 teaspoon Dried marjoram
• 2 Bay leaf
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper, freshly ground
• 3 tablespoons Fresh parsley, chopped
• 2 tablespoons Fresh dill, chopped

Directions

Step 1

Rinse the pearl barley under cold water until the water runs clear. This will help remove excess starch.

Step 2

In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.

Step 3

Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.

Step 4

Add the sliced carrots, parsley root, and celery to the pot. Cook for about 5 minutes, stirring occasionally until they begin to soften.

Step 5

Add the diced potatoes and rinsed barley to the pot. Pour in the vegetable broth and stir to combine.

Step 6

Add the dried marjoram, bay leaves, salt, and black pepper. Bring the mixture to a boil over high heat.

Step 7

Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 30 minutes or until the barley and vegetables are tender.

Step 8

Remove the bay leaves from the soup and check for seasoning, adjusting salt and pepper if necessary.

Step 9

Stir in the chopped fresh parsley and dill just before serving.

Step 10

Ladle the soup into bowls and serve hot, garnished with additional fresh herbs if desired.

Nutrition Facts

Serving size	(3193.2g)

Amount per serving	% Daily Value*
Calories	2234.5

Total Fat 48.7g	0%
Saturated Fat 8.5g	0%
Polyunsaturated Fat 8.4g
Cholesterol 0mg	0%
Sodium 7200.4mg	0%
Total Carbohydrate 400.4g	0%
Dietary Fiber 76.8g	0%
Total Sugars 55.4g
Protein 66.6g	0%

Vitamin D 0IU	0%
Calcium 669.3mg	0%
Iron 20.9mg	0%
Potassium 7838.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 19.0%

Protein: 11.6%

Carbs: 69.4%